TY  - JOUR
A1  - Yang, Ziyin
A1  - Baldermann, Susanne
A1  - Watanabe, Naoharu
T1  - Recent studies of the volatile compounds in tea
JF  - FOOD RESEARCH INTERNATIONAL
N2  - Tea aroma is one of the most important factors affecting the character and quality of tea. Recent advances in methods and instruments for separating and identifying volatile compounds have led to intensive investigations of volatile compounds in tea. These studies have resulted in a number of insightful and useful discoveries. Here we summarize the recent investigations into tea volatile compounds: the volatile compounds in tea products; the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds in tea; and the techniques used for studying such compounds. Finally, we discuss practical applications for the improvement of aroma and flavor quality in teas. (C) 2013 Elsevier Ltd. All rights reserved.
KW  - Biosynthesis
KW  - Precursor
KW  - Stress
KW  - Tea
KW  - Volatile
Y1  - 2013
U6  - https://doi.org/10.1016/j.foodres.2013.02.011
SN  - 0963-9969
VL  - 53
IS  - 2
SP  - 585
EP  - 599
PB  - ELSEVIER SCIENCE BV
CY  - AMSTERDAM
ER  -